This month I’ll be making a recipe with one of my favourite seasonal fruit: cherries! These little pods of goodness are not only tasty but they also hold numerous benefits (cherries contain powerful antioxidants, they have anti-cancer properties, can help to reduce muscle & joint inflammation, and also can help to support sleep as they contain high levels of melatonin).
If you are lucky like I was, your cherries will come freely and will be slightly tart (the tarter the better health wise). My mother in law dropped a large bag last week and within a few days, they were gone. There’s a lot of cherry trees around so get picking (with the owner’s permission of course)!
These Cherry & Oat Muffins are made using healthy ingredients such as oats (rich in fibre – they also have a beneficial effect on cholesterol levels), coconut oil (converted into energy rather than stored as fat), coconut sugar (low GI – can be beneficial for weight control) and almond milk (truly delicious) making these goodies dairy free and free from refined sugar… They are a great snack on the go and/or delicious with a cup of Bulletproof Coffee. Enjoy!
Cherry & Oat Muffins (Makes 10-12)
175g fresh cherries
65g organic oats
110g organic flour
75g organic coconut sugar
2 teaspoon baking powder
½ teaspoon bicarbonate of soda
Pinch Himalayan salt
150ml unsweetened almond milk
1 large organic egg
50g organic coconut oil, melted
½ teaspoon almond extract (optional – makes the muffin a bit more sweet tasting)
1. Preheat the oven to gas mark 6 and line a muffin tray with paper cases
2. Prepare the cherries, wash, stone and chop them. Leave them to dry (a little bit) on a kitchen towel
3. Mix all the dry ingredients in a large bowl and set aside
4. In a measuring jug, mix the almond milk, egg and coconut oil (alongside almond extract if using)
5. Make a well in the dry ingredients and add the wet mixture and gently fold in the chopped cherries
6. Using an ice cream scoop, spoon the mixture in the muffin cases. At this point you can also sprinkle some oats on the muffins
7. Cook in the preheated oven for 18-20 minutes (or until a skewer comes out clean). Leave to cool in the tin.